SHIITAKE, ONION, AND SUNCHOKE SALAD

Here’s another fine recipe that I learned from my friend, Chef Audrey Snyder. This is a wholesome salad with the buttery crispness of sunchokes and the earthy flavor of shiitakes.

INGREDIENTS (2 Servings):

8 ounces sunchokes (Jerusalem artichokes)

4 tablespoons extra-virgin olive oil, divided

Sea salt and freshly ground black pepper, to taste

1 large red onion, quartered

8 ounces whole fresh shiitake mushrooms (stemmed if desired)

1 to 2 tablespoons water

4 ounces spinach

DIRECTIONS:

1.    Preheat the oven to 350°F.

2.    Scrub the sunchokes and cut out any eyes, then cut them in half. Toss with 1 tablespoon of the olive oil and a generous pinch of salt in a large bowl, then arrange the sunchoke pieces on a rimmed baking sheet. Transfer to the oven and roast for 35 to 40 minutes.

3.    Heat 2 tablespoons of the remaining olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes. Keep them in the pan if you like them more caramelized, or remove them if not. Add the mushrooms and continue to cook, tossing occasionally, until tender and lightly browned, about 8 minutes. Add the water to the skillet to give some moisture to the mushrooms. Reduce the heat to low, cover, and let steam for about 2 minutes longer.

4.    Toss the sunchokes, onions, and mushrooms together in a large bowl. Next, dress the spinach with the remaining 1 tablespoon olive oil and season with salt and pepper. Top with the sunchoke and shiitake mixture and serve immediately.